Heston Blumenthal puts Fat Duck restaurant closure down to norovirus | Life and style | The Guardian Close This article is 7 years old The health scare that forced the closure of Heston Blumenthal's Fat Duck restaurant may have been caused by the highly infectious norovirus bug, the chef has disclosed in a magazine interview. The £130-a-head eaterie in Bray, Berkshire, was shut for a fortnight after 40 people complained of diarrhoea and vomiting. Blumenthal closed the restaurant as a precaution while tests were carried out and samples taken from staff and diners. He told Australia's Hospitality magazine the cause was "categorically not food poisoning" and that "the only thing that has come up is that three staff and five customers have been tested positive for something called norovirus". The virus is known more commonly as "winter vomiting disease". Support from potential customers had been incredible, he said.

"It's affected the restaurant big time because we had to cancel 800 people because of the closure, but in terms of the business and people wanting to come in then no." He said: "For the past five years we've been sending food off every month for sampling and I don't know of any other restaurant in the country that does that. We also have a company that has been looking after our health and safety stuff for the last five years." The restaurant, which has three Michelin stars and employs 45 chefs and 25 front-of-house staff, has a 17-course taster menu, costing £130, and can take three hours or more to finish. It is also renowned for Blumenthal's gastronomic inventions, such as snail porridge and scrambled egg and bacon ice-cream. Among those taken ill were the boxing promoter Frank Warren and the television sports presenter Jim Rosenthal. The Health Protection Agency, which said it had received a total of 400 complaints after the media publicity, gave the all-clear while continuing investigations. Last week, it said the Fat Duck had complied with its recommendations, including a risk assessment of all food storage and preparation.

The agency's website says norovirus is the most common cause of infectious gastroenteritis in England and Wales. Its effects are generally mild, with people recovering in two to three days. BBC NEWS | UK | England | Berkshire | Fat Duck illness 'was norovirus' Fat Duck illness 'was norovirus' The celebrity chef said support for the restaurant had been "incredible" The health scare that led to the closure of Heston Blumenthal's Fat Duck restaurant may have been caused by the norovirus vomiting bug, the chef says. The Michelin-starred Fat Duck, in Bray, Berkshire, was shut for more than two weeks from 24 February after 400 diners complained of having fallen ill. Blumenthal, 42, told Australia's Hospitality magazine that the cause was "categorically not food poisoning". He said a number of customers and staff "had tested positive for norovirus". Norovirus, known as the "winter vomiting disease", is the most common cause of stomach bugs in the UK.

The virus, which causes sudden vomiting and diarrhoea, is easily transmitted from one person to another by contact with an infected person or through contaminated food or drink or touching contaminated surfaces or objects. 'Incredible' support Speaking to Hospitality magazine after arriving in Australia for the Melbourne Food and Wine Festival, Mr Blumenthal said: "The only thing that has come up is that three staff and five customers have tested positive for something called norovirus." He said support for the restaurant had been "incredible" but it had been a costly experience for the restaurant. "It's affected the restaurant big time because we had to cancel 800 people because of the closure but in terms of the business and people wanting to come in then no," he said. The celebrity chef added: "For the last five years we've been sending food off every month for sampling and I don't know any other restaurant in the country that does that. "We also have a company that has been looking after all our health and safety stuff for the last five years." Earlier this month, the Health Protection Agency (HPA) said the number of cases of reported illness among customers, going back to late January, had risen to about 400 since initial media coverage of the outbreak.

But the HPA said the restaurant was safe to re-open for business last week. A spokeswoman for HPA's Thames Valley Health Protection Unit said: "Results of some tests are still awaited and the detailed questioning of people who reported illness is likely to continue for some weeks in order to build a more complete picture." Bookmark with: Heston Blumenthal says sorry for food poisonings at the Fat Duck | Life and style | The Guardian Heston Blumenthal says sorry for food poisonings at the Fat Duck Top chef invites customers who were taken ill back for a free meal Heston Blumenthal in his lab near The Fat Duck restaurant in Bray, Berkshire.

Photograph: Rex Features Heston Blumenthal says sorry for food poisonings at the Fat Duck Top chef invites customers who were taken ill back for a free meal Friday 25 September 2009 09.11 EDT First published on Friday 25 September 2009 09.11 EDT Close This article is 7 years old Heston Blumenthal , the world-renowned chef, has spoken about the severe criticism of his restaurant, the Fat Duck, following a bout of food poisoning – and invited all those taken ill back for a free meal. More than 500 people were taken ill after dining at the Fat Duck in Bray, Berkshire, in January and February. Earlier this month the Health Protection Agency reported that an outbreak of the norovirus was to blame and highlighted oysters as the probable cause. Blumenthal did not comment on the findings of a 45-page report, which also claimed it had found evidence of poor practice at the restaurant. Today Blumenthal said: "I am relieved to be able to finally offer my fullest apologies to all those who were affected by the outbreak at the Fat Duck.

It was extremely frustrating to not be allowed to personally apologise to my guests until now. "It was devastating to me and my whole team, as it was to many of our guests and I wish to invite them all to return to the Fat Duck at their convenience." A spokeswoman for the restaurant said: "The Health Protection Agency (HPA) finally published its long-awaited report on 10 September on the outbreak of norovirus at the Fat Duck. "The Fat Duck, its insurers, experts and legal advisers only received a copy of this report a few hours before its publication and have only now had time to consider its contents. This meant that until all these parties had had the opportunity to review it and take expert advice it wasn't appropriate or indeed possible to comment in detail on its contents or respond fully to our customers. "Although both the experts appointed by the Fat Duck and their insurers believe that the HPA report was flawed in a number of areas, the report was accurate in indicating that the source of the infection was from a number of batches of oysters purchased from a highly reputable supplier. We were one of several restaurants that suffered as a result." The report said that 15% of its customers became ill after eating at the restaurant.

The organism responsible for the outbreak of vomiting, diarrhoea and stomach aches was the norovirus which, according to the report, was "probably introduced by shellfish". Oysters were regarded as the most likely culprits and two dishes were highlighted – both feature on the restaurant's £130 tasting menu. HPA officials traced the oysters back to their source in Essex. It found "evidence of contamination" and reports of illness by diners who had visited other establishments that had used the shellfish. But the report went on to claim that the outbreak continued for at least six weeks because of "ongoing transmission at the restaurant". This may have occurred through "continuous contamination of foods prepared in the restaurant or by person-to-person spread between staff and diners or a mixture of both". It also reports "several weaknesses in procedures at the restaurant" including a delayed response to the outbreak and the problem of staff who had been affected by the illness continuing to work. The restaurant reopened in March.

Heston Blumenthal's letter of apology to diners affected by the outbreak of food poisoning at the Fat Duck Published: 25 Sep 2009 The basics of food safety are simple and easily mastered, but how many of us follow all the rules, all the time? Published: 25 Sep 2009 Around 400 customers have bookings cancelled as health officers and safety experts investigate Published: 27 Feb 2009 How Heston Blumenthal's restaurant and official health agencies responded to the outbreak Published: 25 Sep 2009 Heston Blumenthal gets £200,000 compe... | The Caterer Written by: Neil Gerrard Heston Blumenthal has received £200,000 compensation following a food-poisoning outbreak at his three-Michelin-starred Fat Duck restaurant. Blumenthal closed the iconic restaurant in Bray, Berkshire, for two weeks in February and March last year after more than 500 diners were struck down by norovirus, or winter vomiting bug. Insurers made the payout as compensation for lost business over the period while environmental health officials investigated.

The Health Protection Agency (HPA) released a report on its investigation into the outbreak earlier this month stating the official cause was contaminated shellfish. The report pointed to “several weaknesses in procedures” at the Fat Duck including delayed response to the incident and staff working when they should have been off sick. But the Daily Mail said that news of the insurance payout has angered customers who are still fighting the restaurant for compensation. Deborah Darke, 53, a deputy headteacher from Ilfracombe, Devon, who was one of the diners who became ill, told the paper: ‘I’m incensed the restaurant has received this payout when so many are still waiting for compensation. ‘I understand that if he was supplied with contaminated food it is not his fault, but the report said there were hygiene issues. I won’t be returning.’ A Fat Duck spokesman said: “Everyone affected was invited back as our guests.

“Those seeking further compensation are dealing with the insurance company AXA direct and we have no involvement in those claims as it is a private matter between AXA and the individual concerned.” Norovirus bug blamed for health scare at Heston Blumenthal's restaurant - Daily Record News Norovirus bug blamed for health scare at Heston Blumenthal's restaurant THE mysterious health scare that led to the closure of Heston Blumenthal's award-winning restaurant may have been caused by the norovirus bug, the chef said. Share Get daily updates directly to your inbox + Subscribe Thank you for subscribing! Could not subscribe, try again laterInvalid Email THE mysterious health scare that led to the closure of Heston Blumenthal's award-winning restaurant may have been caused by the norovirus bug, the chef said. The "culinary alchemist" temporarily shut The Fat Duck in Bray, Berkshire, for two weeks as a precaution after about 40 diners said they had fallen ill.

Blumenthal said the cause was "categorically not food poisoning" and added: "The only thing that has come up is that three staff and five customers have been tested positive for something called norovirus." He told Australia's Hospitality Magazine that support for the restaurant had been "incredible" but that it had been a costly experience at the £130-a-head eatery. "It's affected the restaurant big time because had to cancel 800 people because of the closure but in terms of the business and people wanting to come in then no," he said. At an early stage, Blumenthal's team ruled out sabotage and food poisoning as possible causes. Defending his restaurant's reputation, he went on: "For the last five years we've been sending food off every month for sampling and I don't know any other restaurant in the country that does that. "We also have a company that has been looking after all our health and safety stuff for the last five years." Earlier this month, the Health Protection Agency (HPA) said the number of cases reported, going back to late January, had risen to about 400 since media coverage of the outbreak.

But the HPA said the restaurant was safe to reopen for business last week. Boxing promoter Frank Warren, along with television sports presenter Jim Rosenthal, were among the guests who came down with a stomach bug after eating at the Michelin-starred restaurant in Bray, Berkshire. Norovirus, a highly contagious bug historically known as the "winter vomiting disease", is the most common cause of sickness and diarrhoea in England and Wales and the number of cases typically begins to rise in the winter months. People usually recover within one or two days. Blumenthal, who opened The Fat Duck in 1995, found fame with his innovative cooking style - he researches the molecular compounds of dishes to achieve a greater understanding of taste. His scientific approach to flavours meant The Fat Duck was voted "the best place to eat on Earth" by Restaurant magazine in 2005. It is currently second only to Spain's El Bulli. Food-lovers have to book months in advance to secure a table at the restaurant, where the tasting menu features gastronomic delights such as snail porridge and scrambled egg and bacon ice cream. Like us on Facebook Bug cause of Heston health scare?

| Metro News Bug cause of Heston health scare? metrowebukmetro Friday 20 Mar 2009 10:25 am Heston Blumenthal has said the mysterious health scare that led to the closure of his award-winning restaurant may have been caused by the norovirus bug. The “culinary alchemist” temporarily shut The Fat Duck in Bray, Berkshire, for two weeks as a precaution after about 40 diners said they had fallen ill. A bug may have caused the health scare at Heston Blumenthal’s restaurant The TV chef said the cause was “categorically not food poisoning” and added: “The only thing that has come up is that three staff and five customers have been tested positive for something called norovirus.” He told Australia’s Hospitality Magazine that support for the restaurant had been “incredible” but that it had been a costly experience at the £130-a-head eatery. “It’s affected the restaurant big time because had to cancel 800 people because of the closure but in terms of the business and people wanting to come in then no,” he said.

At an early stage, Blumenthal’s team ruled out sabotage and food poisoning as possible causes. Defending his restaurant’s reputation, he went on: “For the last five years we’ve been sending food off every month for sampling and I don’t know any other restaurant in the country that does that. “We also have a company that has been looking after all our health and safety stuff for the last five years.” More Winter vomiting bug hit Blumenthal | Metro News Winter vomiting bug hit Blumenthal metrowebukmetro Friday 20 Mar 2009 6:10 am The mysterious health scare that led to the closure of Heston Blumenthal’s award-winning restaurant may have been caused by the norovirus bug. The chef temporarily shut The Fat Duck in Bray, Berkshire, for two weeks as a precaution after 40 diners fell ill. Heston Blumenthal poses for photographers outside his Fat Duck restaurant in Bray, Berkshire, after it re-opened Norovirus is commonly known as the “winter vomiting disease”. Blumenthal said the cause was “categorically not food poisoning”.

He told Australia’s Hospitality Magazine that support for the restaurant had been “incredible” but that it had been a costly experience at the £130-a-head eatery. “It has affected the restaurant big time because we had to cancel 800 people because of the closure, but in terms of the business – and people wanting to come in – then no,” he said. At an early stage, Blumenthal’s team ruled out sabotage and food poisoning as possible causes. Defending his restaurant’s reputation, he went on: “For the last five years we’ve been sending food off every month for sampling and I don’t know any other restaurant in the country that does that. “We also have a company that has been looking after all our health and safety stuff for the last five years.” Earlier this month, the Health Protection Agency said the number of cases reported, going back to late January, had risen to about 400 since media coverage of the outbreak. But the HPA also said the restaurant was safe to reopen for business last week.

Norovirus, a highly contagious bug historically known as the “winter vomiting disease”, is the most common cause of sickness and diarrhoea in England and Wales and the number of cases typically begins to rise in the winter months. More The Fat Duck - 必应 Sign in The Fat Duck The Fat Duck is a restaurant in Bray, Berkshire, England. It is run by celebrity chef proprietor Heston Blumenthal. Housed in a 16th-century building that had previously been the site of The Bell pub, the Fat Duck opened in 1995. Although it originally served food similar to that of a French bistro, it soon acquired a reputation for precision and invention, and has been at the forefront of many modern culinary developments, such as food pairing, flavour encapsulation and multi-sensory cooking. The number of staff in the kitchen has increased from four when it first ... (展开) opened to 42, resulting in a ratio of one kitchen staff member per customer. The restaurant gained its first Michelin star in 1999, its second in 2002 and its third in 2004, making it the fastest in the United Kingdom to earn three Michelin stars.

The restaurant is known for its fourteen-course tasting menu featuring dishes such as nitro scrambled egg and bacon ice cream, an Alice in Wonderland inspired mock turtle soup involving a fob watch dissolved in tea, and a dish called Sound of the Sea which includes an audio element. The restaurant has an associated laboratory where Blumenthal and his team develop new dish concepts. In 2009 the restaurant suffered from the largest ever recorded norovirus outbreak with over 400 diners falling unwell. The Fat Duck Description The Fat Duck is located in Bray in the High Street. Chef proprietor Heston Blumenthal has owned the premises since it opened at the location in 1995. It is not the only Michelin three-star restaurant in Bray, the other being Michel Roux's restaurant The Waterside Inn. In 2007 there were only four restaurants in the entire United Kingdom with three Michelin stars. The restaurant has fourteen tables, and can seat 42 diners. It has a very high proportion of chefs working at the restaurant, 42, equating to one chef per diner.

Much of the menu is developed by experimentation, for example the egg and bacon ice cream came about following Blumenthal investigating the principles of "flavour encapsulation". A research laboratory where Blumenthal and his team develop dishes is two doors away opposite the Hinds Head pub, which is also owned by the chef. It was where the majority of the laboratory scenes for the television series Heston Blumenthal: In Search of Perfection were filmed. The lab equipment includes a centrifuge which is used to make chocolate wine, and a vacuum oven. The restaurant takes reservations up to 2 months in advance, and in 2011 it was receiving some 30,000 calls for reservations per day, although that figure also included people who couldn't get through and were redialling. Menu Blumenthal was inspired as a teenager by trips to the Michelin-starred restaurants in France and the work of Harold McGee. McGee's work in particular led him to question traditional cooking techniques and approaches which resulted in combinations which may at first appear unusual.

Blumenthal incorporates psychology and the perception of diners into his dishes, explaining, "For example, eat sardine on toast sorbet for the first time, confusion will reign as the brain will be trying to tell the palate to expect a dessert and you will therefore be tasting more sweetness than actually exists." The restaurant serves a fourteen-course tasting menu. Dishes served include palate cleansers made of vodka and green tea, frozen in liquid nitrogen, a snail porridge that was described by one food critic as "infamous", and ice creams of both crab, and egg and bacon, each of which resulted in increased media attention for the restaurant. The mock turtle soup has an Alice in Wonderland theme, where a fob watch formed of freeze-dried beef stock covered with gold leaf is dropped into a tea cup and has a beef stock "tea" poured over it that dissolves the gold and the watch. A plate of ox tongue and vegetables is served alongside it to place into the soup. Toast sandwiches are served as a side dish. It had been developed for an appearance on Heston's Feasts, and was afterwards added to the menu at the restaurant.

Dishes are served with additional sensory inputs, such as "Sounds of the Sea", a plate of seafood served with a seafood foam on top of a "beach" of tapioca, breadcrumbs and eel. Alongside the dish, diners are given an iPod to listen to crashing waves whilst they eat. Other additional sensory components include "The smell of the Black Forest" that accompanies a kirsch ice cream. The Fat Duck History The Fat Duck is located in a 16th-century cottage that was further modified in the 19th and 20th centuries. Prior to the restaurant opening in the location, it was a public house called The Ringers. The building was Grade II listed by English Heritage on 2 May 1989. When the restaurant opened in 1995, the kitchen was staffed by owner Heston Blumenthal and one other employee. At the time the restaurant was serving meals in the style of a French bistro, such as lemon tarts, and steak and chips. Blumenthal later said that science had already begun to influence the cooking at this early stage, as already on the menu were his Triple Cooked Chips, which were developed to stop the potato from going soft.

The restaurant came close to going bankrupt, Blumenthal sold his house, his car and many of his possessions in order to keep the restaurant afloat. After four years, the restaurant was awarded its first Michelin star in the 1999 list. Blumenthal worked with Professor Peter Barham of the University of Bristol, and developed a menu of dishes through experimentation such as slow-cooked lamb which avoids shocking the fibres in the meat and causing them to seize. By 2000, techniques were being used such as cooking vegetables in mineral water after discovering that the levels of calcium in tap water causes their discolouration, and freezing cuttlefish to break down the molecules in them in order to increase their tenderness. In 2001 it was awarded a second Michelin star, and was also named Restaurant of the Year by The Automobile Association. In 2004, the restaurant was awarded three Michelin stars, becoming one of three restaurants in the United Kingdom to hold that level of recognition alongside the Waterside Inn, also in Bray, and Restaurant Gordon Ramsay in London. It was the fastest that a restaurant had gone from one to three stars in the UK.

During the same year, the restaurant was ranked second in the world behind The French Laundry by The World's 50 Best Restaurants. The restaurant also received the title of Square Meal BMW Best UK Restaurant 2004. The following year the listing ranked The Fat Duck as the best restaurant in the world, At the first Front of House Awards in 2007, the restaurant won the awards for Overall Service and Front Desk of the Year. In 2008, Blumenthal published The Big Fat Duck Cookbook, following his BBC series 'Heston Blumenthal: In Search of Perfection.' On 19 November 2012, British citizen Ivan Aranto Herrera Jorge and Swede Carl Magnus Lindgren, two senior members of The Fat Duck restaurant, were killed on Chai Wan Road, Hong Kong in a traffic accident when their taxi was hit by two buses. They died along with the taxi driver, Wong Kim-chung. A further 56 people were injured in the accident. Blumenthal had been in Hong Kong and was travelling in a separate cab at the time of the crash.

On 31 March 2014, Heston Blumenthal announced he would be closing the restaurant for renovations for 6 months and temporarily relocating it with its entire team to Crown Towers, Melbourne, Australia. The restaurant will be called The Fat Duck for 6 months before being renamed Dinner by Heston Blumenthal. This will be the second restaurant with that name and will be Blumenthal's first restaurant outside of Britain, and his sixth in total. The Fat Duck Food scare, closure, and reopening On 27 February 2009, Blumenthal closed his restaurant temporarily after a number of customers reported feeling unwell at different times. By 3 March the source of the outbreak was still unclear but sabotage had been ruled out. A spokesman for the restaurant said "All this leads us to believe that it [the health scare] has not come from the restaurant and we expect to be given the all clear." On 6 March it was reported that 400 people had stated they had felt unwell after eating at the restaurant. Boxing promoter Frank Warren said he was "very disappointed" with his treatment after becoming sick following his visit.

He said "Everything was fabulous about the evening – the food, the setting, the service, it was unbelievably good but unfortunately, afterwards, all of us were ill". The restaurant reopened on 12 March 2009. The cause of the illness was later given by the Health Protection Agency as norovirus, which was thought to originate from oysters which had been harvested from beds contaminated with sewage. The virus was spread further after being contracted by staff members. The restaurant was criticised for its cleaning methods and its slow response to the incident. Complaints of illness from customers totalled 529. The Fat Duck had received negative publicity regarding health standards before, when a food and safety test in 2004 found that "three out of the four samples were found to be unsatisfactory". The Fat Duck Reception Fodor's describes the restaurant as "extraordinary" and "one of the best restaurants in the country". Frommer's gives the restaurant three stars, grading it as "exceptional". In September 1996, Ben Rogers ate at the restaurant for The Independent before it had gained any Michelin stars or the awards it has today and while it was still using something close to its original menu.

Even so, he discovered that Blumenthal was cooking foie gras in sherry in order to give it a nutty flavour, although Rogers wasn't sure if the nutty flavour was warranted in the dish itself. He did think that a jambonneau of duck was worth praising, describing it as "delicious", but also thought that another dish of monkfish was rubbery in texture. He described the menu itself as "awkwardly written, badly punctuated, and at points quite impenetrable". Following the first Michelin star, David Fingleton visited the restaurant for The Spectator, and said that the experience was "beyond reproach; unsullied pleasure from start to finish". In 2001, Terry Durack reviewed the restaurant for The Independent. He was initially hesitant as he expected tricks straight away and was surprised to find a bowl of normal green olives on the table as he arrived. He didn't think much of a mustard ice cream in a red cabbage gazpacho soup, but described the restaurant as "great" and gave it a score of seventeen out of twenty.

Following the third Michelin star, Jan Moir of The Daily Telegraph visited the restaurant but disliked it, saying that "while many of the flavours are politely interesting, the relentless pappy textures of mousses and foams and creams and poached meats really begins to grate". She also thought the restaurant was overpriced, calling it "The Fat Profit". Matthew Fort reviewed the restaurant for The Guardian in 2005, he said that "there is no doubt that the Fat Duck is a great restaurant and Heston Blumenthal the most original and remarkable chef this country has ever produced". A. A. Gill for The Times recommended that people should "eat here at least once to find out what is really going on in your mouth". Also in 2005, German food critic Wolfram Siebeck visited the restaurant complained of the delays in service and of several of the dishes, described the mustard ice cream in a red cabbage gazpacho soup as a "fart of nothingness", while chef Nico Ladenis said of the restaurant, "Someone who makes egg and bacon ice cream is hailed a genius.

If you vomit and make ice cream out of it, are you a star?" Tony Naylor of The Guardian enjoyed his trip to the restaurant in 2008, and afterwards criticised those who thought that spending £323.13 on a meal for two at lunchtime was too much. The restaurant is 47th on the list of The World's 50 Best Restaurants, and has spent 11 years on the list, including in 2005 when it was listed as the best. It has been ranked second best on numerous occasions, first behind The French Laundry and then behind El Bulli. In 2012, he was ranked in thirteenth place. In 2010, it was named the Best UK Restaurant in the Quintessentially Awards, a scheme run by the Quintessentially Group. In 2009, it was the only restaurant to be given a top score of ten out of ten in the Good Food Guide.

The editor of the guide, Elizabeth Carter, explained the reason for the score, "It's extremely rare that a restaurant cooks perfectly on a consistent basis, but we've had so many superlative reports that we're delighted to recognise The Fat Duck as the best restaurant in Britain." It retained that top score through to the 2013 edition of the guide.[citation needed] ^ a b "The Fat Duck – AA Review". Retrieved 28 November 2014. ^ "Heston Blumenthal's Fat Duck 'had largest norovirus outbreak'". BBC News. 6 December 2011. Retrieved 21 September 2012. ^ "Fat Duck sicknesses rise to 400". BBC News. 6 March 2009. Retrieved 16 May 2009. ^ "Fat Duck had single worst restaurant norovirus outbreak, says study". The Guardian. 5 December 2011. Retrieved 26 September 2012. ^ Vines, Richard (13 November 2007). "Chef Heston Blumenthal Is in Talks to Open Restaurant in London". Bloomberg.

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Herald Sun. Retrieved 2014-10-08. ^ Sarah Rogozen (31 December 2013). "Heston Blumenthal on Recreating Lewis Carroll’s Mock Turtle Soup". KCRW. Retrieved 2014-10-08. ^ Vines, Richard (17 August 2008). "Fat Duck Meets Mock Turtle in Blumenthal's Lab". Bloomberg. Retrieved 21 September 2012. ^ "Seafood served with an iPod: Heston Blumenthal's latest recipe". The Daily Mail. 16 April 2007. Retrieved 21 September 2012. ^ Historic England. "Details from image database (41055)". Images of England. Retrieved 21 September 2012. ^ Apple Jr., R. W. (21 May 2000). "New Math: A Chef Adds Science to the Saucepan". The New York Times. Retrieved 21 September 2012.

^ "Caterer and Hotelkeeper 100: Heston Blumental, the Fat Duck, Dinner, the Hind’s Head, the Crown". Caterer and Hotelkeeper. 1 July 2011. Retrieved 21 September 2012. ^ "Village hogs top restaurants". BBC News. 16 January 2004. Retrieved 21 September 2012. ^ a b c "'Snail porridge' chef's top award". BBC News. 21 April 2004. Retrieved 21 September 2012. ^ "BMW Square Meal Award – Hall of Fame". Square Meal. Monomax Ltd. Retrieved 30 April 2015. ^ a b "2005 Award Winners". The World's 50 Best Restaurants. Retrieved 21 September 2012. ^ Vines, Richard (8 October 2007). "Fat Duck, Le Gavroche Triumph in U.K. Restaurant Service Awards". Bloomberg. Retrieved 21 September 2012. ^ The Big Fat Duck Cookbook. Bloomsbury.

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News.sky.com. Retrieved 16 May 2009. ^ "Fat Duck reopens after illnesses". BBC News. 12 March 2009. Retrieved 16 May 2009. ^ a b c Wallop, Harry (10 September 2009). "Fat Duck: sewage-infested oysters to blame for illness says official report". The Daily Telegraph (London). ^ "Infected staff worked at Fat Duck". BBC News. 20 March 2009. Retrieved 16 May 2009. ^ Singh, Anita (27 February 2009). "30–40 affected, 400-odd chefs". London: The Telegraph. ^ "Fat Duck". Fodor's. Retrieved 21 September 2012. ^ "The Fat Duck". Frommer's. Retrieved 21 September 2012. ^ Rogers, Ben (14 September 1996). "Out for a duck". The Independent. Retrieved 21 September 2012. (subscription required) ^ Fingleton, David (6 March 1999).

"Restaurant: The Fat Duck and Chez Bruce". The Spectator. Retrieved 21 September 2012. (subscription required) ^ Durack, Terry (2 December 2001). "Eating Out: Thinking man's crumpet". The Independent. Retrieved 21 September 2012. (subscription required) ^ a b Moir, Jan (31 January 2004). "Are you ready to order? This week: Fat Duck". The Daily Telegraph. Retrieved 21 September 2012. ^ Fort, Matthew (19 April 2005). "A humble pub's extraordinary journey to gastronomic greatness". The Guardian. Retrieved 21 September 2012. ^ Gill, A.A. (17 April 2005). "The Fat Duck". The Times. Retrieved 21 September 2012. (subscription required) ^ Harding, Luke (18 June 2005). "Fat Ducks, farts, foaming green tea and the man from Die Zeit". The Guardian. Retrieved 21 September 2012.

^ Naylor, Tony (22 January 2008). "Fat Duck, big bill". The Guardian. Retrieved 21 September 2012. ^ "The Fat Duck – The World's 50 Best Restaurants". Retrieved 28 November 2014. ^ Vines, Richard (26 April 2010). "El Bulli, Fat Duck Face Challenge". Bloomberg. Retrieved 21 September 2012. ^ Butcher, Craig (1 May 2012). "13th: The Fat Duck, Bray, UK". MSN Food. Retrieved 21 September 2012. ^ Vines, Richard (2 June 2010). "Nobu Berkeley Wins Best Bar, Fat Duck Triumphs in U.K. Awards". Bloomberg. Retrieved 21 September 2012. ^ Singh, Anita (27 February 2009). "Heston Blumenthal's Fat Duck closes over food poisoning scare". The Daily Telegraph. Retrieved 21 September 2012.

The Fat Duck Restaurant, Heston Blumenthal, awarded three Michelin stars, restaurant of the year, Best Restaurant in the World and Best Restaurant in the UK. The Fat Duck is located in Bray in the High Street. Chef proprietor Heston Blumenthal has owned the premises since it opened at the location in 1995. the fat duck 的菜都是传说中的分子料理，菜品很讲究用餐时整个氛围，让你有身临其境的感觉。 第三道，也是我觉得最牛逼的菜——这道菜是松露主题，首先在 ... food.chinashishi.net/gb/content/2012-07/24/content... The owners named their new restaurant The Fat Duck, as an intentional nod to the acclaimed The Fat Duck in England, with the desire to create a fine dining experience ... morehangzhou.com/venue/detail/the-fat-duck.html

Question: Which restaurant in Bray, Berkshire, was at the centre of a novovirus scare in 2009?
Answer: THE FAT DUCK